Chicken Goop Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 whole chicken fryer
2 quarts water (more if needed)
4 tablespoons butter
6 tablespoons flour
4 cups whole milk
4 bouillon cubes
salt, to taste
pepper, to taste
8 slices toast
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Directions: |
Directions:Place chicken in a large stock pot. Add water making sure to cover top of chicken. Cover pot and bring to a boil; reduce heat and simmer for 90 minutes, or until chicken meat is falling off of the bone. Remove chicken and let cool. Debone and shred meat. Set 1 pound of meat off to the side. Refrigerate the remaining meat for another recipe.
In a large skillet, melt butter over low heat. Add flour to butter and mix until creamy. Slowly add milk. Add bouillon cubes. Stir over low heat until thickened and bouillon is dissolved. Add salt and pepper and mix well. Add chicken and mix well. Simmer for 10 minutes. Serve over toast. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Canned chicken can be used, but the meat is not as tender.
Bouillon cubes work best in this recipe because it brings out a richer chicken flavor.
To make this recipe gluten free, the following ingredients will need to be replaced: flour, bouillon cubes and toast. Gluten free brands that work well in this recipe are Bob's Red Mill all-purpose gluten free flour, Herb-Ox bouillon and Udi's, or Rudi's, gluten free bread.
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